Olives are a unique food. One of only a few which contain all the macro nutrients and lots of micro nutrients. This is why we hear so much about the health benefits of olives and their oil. The oil has been highly valued for thousands of years and is now an important commodity all over the world. This inevitably leads to vast differences in quality and sometimes fraud. Buying small batch extra virgin olive oil ensures higher quality, better taste and a healthier product.
The best olive oil is the first press of carefully selected, decent fruit which should be left in its natural state. This is what you get when buying extra virgin from small batches. The producers take great care to make an artisan product which retains its flavor and health giving properties.
Small batch varieties are usually made from hand picked olives which are carefully sorted. The best ones are carefully pressed to extract the purest form of oil. It is left unfiltered and unrefined retaining all the vitamins, minerals and aromatic polyphenols. Larger scale production is mechanized and often destroys the natural characteristics of the fruit. Factories also use solvents to extract every droplet from the fruit and residues of these chemicals can be found in the oil.
Small batch producers are the ones who take the most care over making this oil. They typically hand pick the fruit and select the best ones for the extra virgin oil. They are then pressed to extract the pure juices. Large producers use a mechanized process which is not nearly so gentle and harvesting with machines means rotten fruit can be mixed in producing rancid oils.
Olive oil is big business. This means that producers of ten cut corners or actually cheat. It is not uncommon for them to adulterate the pure oil with other cheaper ones. Researchers have found canola, soy and peanut oils in test batches. This is not good for people with food allergies as peanut and soy can both cause dangerous reactions. It is also unfair for consumers as the taste is not as good and the health benefits are fewer.
Smell is the first indicator of purity. It should be grassy, fruity and smell like olives. If there are aromas of vinegar or cardboard this indicates a rancid oil which is most likely adulterated. Many sellers will let customers have a taste. When doing this think of wine tasting. Roll it around your mouth and then swallow. A pure oil will give a bitter taste in the back of the throat. This is from the polyphenols which are super healthy and add complexity to the flavor.
It has been prized for its life giving properties for thousands of years. The Romans were extremely particular about their oil and demanded that it be labelled clearly with the producer, date and type of olive so that they knew exactly what they were consuming. They knew what scientists are now showing, that is is excellent for preserving the heart and brain.
Cooking with olive oil is all about pleasure. The best oils are a wonderful dip for some fresh bread. The complex taste excites the taste buds and changes as you eat it. Salad is not the same without it and it is also a wonderful addition to dips and purees.
The best olive oil is the first press of carefully selected, decent fruit which should be left in its natural state. This is what you get when buying extra virgin from small batches. The producers take great care to make an artisan product which retains its flavor and health giving properties.
Small batch varieties are usually made from hand picked olives which are carefully sorted. The best ones are carefully pressed to extract the purest form of oil. It is left unfiltered and unrefined retaining all the vitamins, minerals and aromatic polyphenols. Larger scale production is mechanized and often destroys the natural characteristics of the fruit. Factories also use solvents to extract every droplet from the fruit and residues of these chemicals can be found in the oil.
Small batch producers are the ones who take the most care over making this oil. They typically hand pick the fruit and select the best ones for the extra virgin oil. They are then pressed to extract the pure juices. Large producers use a mechanized process which is not nearly so gentle and harvesting with machines means rotten fruit can be mixed in producing rancid oils.
Olive oil is big business. This means that producers of ten cut corners or actually cheat. It is not uncommon for them to adulterate the pure oil with other cheaper ones. Researchers have found canola, soy and peanut oils in test batches. This is not good for people with food allergies as peanut and soy can both cause dangerous reactions. It is also unfair for consumers as the taste is not as good and the health benefits are fewer.
Smell is the first indicator of purity. It should be grassy, fruity and smell like olives. If there are aromas of vinegar or cardboard this indicates a rancid oil which is most likely adulterated. Many sellers will let customers have a taste. When doing this think of wine tasting. Roll it around your mouth and then swallow. A pure oil will give a bitter taste in the back of the throat. This is from the polyphenols which are super healthy and add complexity to the flavor.
It has been prized for its life giving properties for thousands of years. The Romans were extremely particular about their oil and demanded that it be labelled clearly with the producer, date and type of olive so that they knew exactly what they were consuming. They knew what scientists are now showing, that is is excellent for preserving the heart and brain.
Cooking with olive oil is all about pleasure. The best oils are a wonderful dip for some fresh bread. The complex taste excites the taste buds and changes as you eat it. Salad is not the same without it and it is also a wonderful addition to dips and purees.
